These Peppermint meltaway cookies are not overly sweet. They’re light and delicate with a tender crumb and pair perfectly with sweet whipped cream cheese frosting. If you’ve tried making meltaways before, you may know that they can be a bit finicky. But I promise if you follow the directions here carefully, you will be delighted by these little bits of peppermint heaven!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Cookies
- Unsalted butter – No substitutions; I’m a fan of salt and I’m also a fan of salted butter, but these cookies are too delicate for salted butter. It takes away from the overall flavor.
- Powdered sugar
- Peppermint extract
- All-purpose flour
- Cornstarch
Frosting
- Cream cheese – Full fat is best. Avoid fat-free.
- Salted butter
- Powdered sugar
- Peppermint and vanilla extract
How to Make Peppermint Meltaway Cookies
- In a medium mixing bowl, combine the butter and powdered sugar and cream them until light and fluffy. Beat in peppermint extract.
- In a separate bowl, combine flour and cornstarch. Gradually add to creamed mixture and mix well. The dough will be very soft. Refrigerate for at least one hour.
- When the dough has chilled, preheat oven to 350. Line baking sheets with parchment paper. Using a 1 1/2 teaspoon measuring spoon or cookie scoop, shape the chilled dough into 1″ balls. Place 2 inches apart on the prepared baking sheets.
- Bake at 350°F for 10-12 minutes or until the cookies are turning light brown around the edges. Allow to cool for 5 minutes on the pan and then transfer to a wire cooling rack.
- Now…about the frostings. I love me some tangy cream cheese frosting, but other people prefer a milder, more buttercreamy cream cheese frosting like in this carrot cake. They are also delicious with this glace icing spooned on top (don’t try to dip the cookies–they’ll just crumble and so will your soul).
- Whatever you do, when you’re done, be sure to sprinkle them with crushed candy canes (remember that meat mallet you got for your wedding that you almost never use? Yeah, it’s awesome at smashing candy canes). These are actually better the next day. This recipe makes about 40 cookies.
Storing and Other Tips
- Store in an airtight container in the refrigerator (if frosted with cream cheese frosting) or at room temperature (ok for buttercream or glace) and consume within 5-7 days.
- If you’d like, add a little red food coloring to your frosting to give it a nice pink tint.
Frequently Asked Questions
Can I make these without the peppermint?
Absolutely! Use whatever extract you’d like. They are delicious with vanilla and/or almond. Orange or lemon would be great, too.
Can I make these ahead of time?
These cookies are actually better on day two in my opinion! Feel free to make them ahead of time. If you’d like, whip up your frosting fresh.
Peppermint Meltaway Cookies
These Meltaway cookies are light and delicate; a delightful and not-too-sweet treat for the holiday season. Adapted from Taste of Home.
Servings cookies
Equipment
Ingredients
Cookies
- 1 cup unsalted butter softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon peppermint extract
- 1 ¼ cup all-purpose flour lightly spooned into measuring cups and leveled with a knife
- ½ cup cornstarch
Cream Cheese Frosting
- 1 8-ounce package cream cheese
- ¼ cup salted butter at almost room temperature
- 1 cups powdered sugar sifted
- ½ teaspoon vanilla or almond extract or both
Serving
- candy canes crushed
Instructions
Cookies
- In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in peppermint extract.
- In a separate bowl, combine flour and cornstarch; gradually add to creamed mixture and mix well. Refrigerate for at least one hour.
Frosting
- While dough chills, whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Refrigerate in an airtight container.
Cookie Assembly
- When the dough has chilled, preheat oven to 350℉. Line baking sheets with parchment paper. Using a 1 ½ teaspoon measuring spoon or cookie scoop, shape the chilled dough into 1-in. balls. Place 2 inches apart on the prepared baking sheets.
- Bake at 350℉ for 10-12 minutes or until the cookies are turning light brown around the edges. Allow to cool for 5 minutes on the pan and then transfer to a wire cooling rack.
- Once cookies are completely cooled, decorate with prepared frosting and crushed candy canes.
Notes
- Store in an airtight container in the refrigerator (if frosted with cream cheese frosting) or at room temperature (ok for buttercream or glace) and consume within 5-7 days.
- If you’d like, add a little red food coloring to your frosting to give it a nice pink tint.
- Meltaways can be finicky. Be sure to measure your ingredients carefully and don’t skip steps (like chilling your dough)!
Nutrition
Calories: 89kcal, Carbohydrates: 9g, Protein: 0.5g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 10mg, Potassium: 6mg, Fiber: 0.1g, Sugar: 4g, Vitamin A: 178IU, Calcium: 2mg, Iron: 0.2mg
Calories: 89kcal
Cost: $5
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
I love that your cornstarch container is all messy and you didn’t take the time to clean it off all pretty for pictures. Keeping it real!!! I like that!
Just keepin’ it real, haha! 🙂
These sound really good! I’m so glad I’m a grown up!!!
Great minds think a like! I just made these last night! 🙂 I had my fist holiday baking accident and bashed my thumb smashing the mints.
It looks like I just found the perfect dessert to bring to my friend’s Christmas party!
I must be an adult then, because these look very enticing! And I’ll gladly use up some of my 12 lbs of unsalted butter for them.
And…HAPPY BIRTHDAY TO YOU TODAY!!!! I hope you have the best day ever and that your kids will eat whatever you put in front of them today!
I cant wait to try these:)
Those sound delish!! I giggled at your Pot Roast/Yummy Soup story, as it sounds like you were also talking about my daughters. However, they are minty monsters, so maybe I can get a “win” with these cookies. 😉
They’re so pretty! And sound delicious. Would a silpat work for lining the pans or is parchment paper really better?
I BET a Silpat would work, but I’m a chicken and just used the parchment… 🙂
Those cookies look amazing! And, I love your pot roast story. Are you going to share those yummy recipes too? I have failed at pot roast so many times! 🙁
If you have failed at pot roast chances are that you didn’t cook it long enough. Long and slow is the only way to go when making pot roast. When the connective tissue separates from the meat you know its done. Make sure you don’t forget to skim the fat off the top because there will be plenty. HTH
Haha. I found my meat mallet in the under-stairs cupboard when I pulled out all the Xmas decorations. Not used since goodness knows when. Guess I have a use for it now!